I always mix half beef and half lamb.

This recipe is for 500 gr / 1 pound total of both meats.

Pour some olive oil into a sauté pan, or a non-stick cocotte.
Flavor with anise seeds or with
A sprig of fresh thyme.
Gently sauté in oil two onions, peeled, de-sprouted and finely diced, and with
Two cloves of garlic, peeled, de-sprouted and coarsely cut.

Place the meat in a bowl.
Mix both meats with your hands, as you would a dough,
Together with:
A pinch of salt,
A small pinch of quatre épices, and
A good pinch of cinnamon.

Transfer the meat to the pan,
With the heat at its lowest.
This is essential, as otherwise the meat will cook in ‘lumps.’
Stir with a wooden spoon.

When the meat is uniformly cooked and has browned,
Pour one can of peeled Italian tomatoes
(the tomatoes should be cut with kitchen shears in the can ahead of time.)
Add two cubes, or 1 tablespoon, of sugar, preferably brown sugar.
The sugar will cut the acidity of the tomatoes.
If you like, flavor with the grated zest of half an orange.

Slowly simmer, uncovered,
For at least two hours.

Once cooked, the texture of the tomatoes will be virtually gone,
As they will have stewed with the meat.

All you need to do now is
Cook pasta to perfection.

Delicious with just about any pasta, and, of course, in lasagna!